Sweet Potato Pecan Cheesecake

    4 hours 45 minutes

    Sweet potatoes or kumara have a rich buttery flavour and texture that makes them ideal in a cheesecake.

    106 people made this

    Serves: 12 

    • 1 1/4 cups sweet biscuit crumbs
    • 1/4 cup white sugar
    • 65g butter, melted
    • 1 kg sweet potatoes
    • 700g cream cheese, softened
    • 7/8 cup white sugar
    • 1/3 cup sour cream
    • 1/4 cup thickened cream
    • 3 eggs
    • 3/4 cup packed brown sugar
    • 65g butter
    • 1/4 cup thickened cream
    • 1 cup chopped pecans

    Preparation:45min  ›  Cook:2hours  ›  Extra time:2hours cooling  ›  Ready in:4hours45min 

    1. Preheat oven to 180 degrees C. Mix together crumbs, 1/4 cup sugar and 65g melted butter or margarine. Press mixture into the bottom of a springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
    2. Place potatoes in a baking dish. Bake until a knife inserted in centre goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel and puree.
    3. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 7/8 cup white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
    4. Bake until tester inserted in centre comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
    5. Combine brown sugar and 65g butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream then nuts. Pour hot topping over cheesecake. Refrigerate.

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    Reviews in English (108)


    This cheesecake was AWESOME! My boyfriend is in love with the sweet potatoe cheesecake we get here at Glady's Knight Chicken & Waffles Restaurant. He asked me to try and duplicate it, well this one came out better, sorry Glady's! I did add a few ingredients to enhance the flavors. 1/2 c chopped pecans and 1/2 tea cinnamon to crust. I also added 1/4 cup brown sugar, 1/2 tea cinnamon, 1/4 tea nutmeg, 1/4 tea ginger and 2 tea vanilla to filling. I used 2 cups of mashed sweet potatoes (definately bake the potatoes adds flavor). Don't over beat the filling and put a shallow pan of water on the rack below the cake for a flawless cheesecake w/o cracks every time. Baked 1hr 10 mins in 9" pan, removed from oven immediately when center was almost set. This cake is super rich and delicious, absolutely worth the effort. If you love cheesecake and sweet potatoe pie, you'll love this cake. Will be making this often.  -  17 Sep 2008  (Review from Allrecipes USA and Canada)


    With a few modifications, this was an excellent cheesecake! I added some flavor(nutmeg, cinnamon, and allspice) to the sweet potato puree, as if I were making a sweet potato pie. I also cooked this in a waterbath, which added to the silky texture. And finally, I added a bit of cinnamon to the topping, which was the perfect touch! Great recipe for those who love sweet potato pie!  -  29 Jan 2001  (Review from Allrecipes USA and Canada)


    I thought this recipe was great. I just made a few modifications. I treated the sweet potato puree like the filling for a pie. I added cinnamon, a squeeze of lemon, a drop of vanilla extract, and a tablespoon or two of butter (sinful I know). I made if for Thanksgiving (with the topping) and Christmas (without the topping) and the family loved them both. I think this will be a new holiday favorite!  -  30 Dec 2002  (Review from Allrecipes USA and Canada)